






AUNT JOSEPHINE’S 
BOOK OF 


RECIPES 


By 

Josephine M. Wallace 



Des Moines 

Wallace Publishing Co. 
1923 



{][ This book contains tested recipes which 
have been used in the family for years. 
Some have been handed down through 
Aunts and Cousins, originally from Grand¬ 
mother's treasured corner cupboard — 
others are from old friends, while still 
others are original recipes—selected and 
arranged by 

Josephine M. Wallace. 


MAR 17 ’24 


©C1A781 065 

/ 



, \°\ 


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(3 

I 


CONTENTS 


Breads and Rolls . 7 

Cakes and Cookies . 13 

Icings and Cake Fillings . 21 

Doughnuts .*,. 23 

Gingerbread . 24 

Pies . 25 

Puddings ...!.. 27 

Frozen Desserts . 34 

Menus . 36 

Soups ....... 50 

Eggs . 48 

Eggs and Cheese .. 49 

Fish . 52 

Potatoes . 54 

Salads and Salad Dressings . 56 

Pickles and Relishes. 63 

Candies..’... 65 

Beverages. 68 

Miscellaneous Recipes. 70 

Useful Things to Know. 72 























Copyright by 
Josephine M. Wallace 
1923 



Bread and Rolls 


BREAD—OLD, OLD METHOD 


1 cup scalded milk 

1 cup boiling water 

2 tablespoons fat 
2 teaspoons salt 


1 cake Yeast Foam 

y 2 cup lukewarm water 

2 tablespoons sugar 
6 cups flour 


Dissolve yeast cake in lukewarm water. Mix a batter 
of milk, water and part of flour. Add dissolved' yeast. 
Beat well, cover and let rise over night. In the morning 
add melted shortening, sugar, salt and remaining flour 
(enough should he added to make dough possible to han¬ 
dle without getting hands sticky). Knead for 20 min¬ 
utes. Put in greased pan to rise; when double in size 
knead into loaves, place in greased bread pans and let 
rise; then bake 45 to 60 minutes. 


CINNAMON ROLLS 


Roll out bread dough, spread with butter, sprinkle 
with sugar and cinnamon. Roll up like jelly rolls and 
cut in one-inch slices. Let rise, then bake about one-half 
hour. 

GRANDMOTHER’S BUNS 

1 cup warm water y 2 cup lard 

y 2 cup sugar 1 cup bread sponge 

Mix all together and place in a gallon crock. Keep 
in a warm place. Let rise till the crock is full. This 
amount will make eighteen good sized buns. Mould to 
suit your own taste. We make them round. 


BREAKFAST BREAD 


2 cups flour 

3 tablespoons Crisco 

1 teaspoon salt 

2 teaspoons cinnamon 


1 cup milk 

1 egg 

3 teaspoons baking powder 

2 teaspoons butter 


Mix dry ingredients; add milk, egg and melted Cris¬ 
co. Pour in buttered pan and spread over with cinnamon 
and butter melted together. Bake in a moderate oven 
15 minutes. Serve with butter. 


7 


AUNT JOSEPHINE’S BOOK OF RECIPES 


BREAD—QUICK METHOD 

2 cakes compressed yeast 2 tablespoons Crisco 

1 quart lukewarm water 3 quarts sifted flour 

2 tablespoons sugar 1 tablespoon salt 

Dissolve sugar and yeast in lukewarm water. Add 
Crisco and half of the flour. Beat until smooth, then 
add balance of flour or enough to make dough that can 
be handled. Knead until smooth and elastic. Place in 
greased bowl, cover and let rise in moderately warm place 
until light—about one and one-half hours. Mould into 
loaves. Place in greased bread pans, filling half full. 
Cover and let rise until double in bulk. Bake 45 to 60 
minutes. 

BREAD STICKS 

Roll out bread dough about size of a lead pencil, five 
inches long. Place in bread stick pan or flat pan and 
bake about 10 minutes. 

RICE BREAD—TRY THIS 

y 2 cup rice, boiled or steamed y 2 cake yeast cake scalded in 
in 1 cup water y 2 cup water 

1 tablespoon fat 2 cups white flour 

1 tablespoon sugar 

After rice is cooked add fat, sugar and water, one 
and one-half cups, to make the sponge. Beat well, add 
the flour and yeast, knead like other bread. Bake in 
loaf. Let this rise well. 

CORN AND RICE FLOUR MUFFINS 

(Old New England Recipe) 

1 cup rice flour y 3 cup corn syrup. 

y 2 cup corn flour 1 beaten egg 

3 level teaspoons baking pow- y 2 cup sweet milk 

der 2 tablespoons melted fat 

y 2 level teaspoon salt 

Beat vigorously a few minutes. 


8 






AUNT JOSEPHINE'S BOOK OF RECIPES 


SCOTCH COFFEE BREAD 

Put one-third cup of sugar, one-third cup of butter 
and small teaspoon of salt into mixing bowl; pour over 
this one cup of scalded milk. When the mixture is luke¬ 
warm, add a cake of yeast that has been dissolved in half 
a cup of warm water, two eggs slightly beaten, and 
enough sifted flour to make a stiff hatter. Cover and 
let rise till more than double its hulk. Beat thoroughly. 
Spread evenly on tins. Cover with the following mix¬ 
ture : One cup of soft bread crumbs, two tablespoons of 
butter, two and one-half tablespoons of sugar, one tea¬ 
spoon of cinnamon, some salt and three tablespoons of 
chopped almonds. Let rise and bake in moderate oven 
for 30 minutes. The yolks of eggs added before the 
crumbs are used will aid in keeping crumbs on. 


COFFEE CAKE 


2 tablespoons shortening 1 cup milk 

2 tablespoons sugar 2 cups flour 

1 egg 2 teaspoons baking powder 

Spread on pie tin to bake. Use for top'twelve tea¬ 
spoons of sugar, one teaspoon of flour mixed until well 
powdered. Spread on top and bake until brown. 


OAT CAKE 


1 quart finest grade oatmeal 
Enough flour to hold meal to¬ 
gether 

3 tablespoons sugar 

Use lukewarm water to 
brown in unbuttered tins. 


1 tablespoon butter 
1 tablespoon lard 
1 tablespoon salt 


mix. Roll thin and bake 


9 




AUNT JOSEPHINES BOOK OF RECIPES 


FRUIT AND NUT ROLLS 


2 cups sifted pastry flour 
V 2 teaspoon salt 
4 teaspoons baking powder 
44 cup shortening 
y 3 cup milk, maybe more 


1 egg 

1 tablespoon butter 

44 cup raisins or currants 
44 cup nuts chopped 

2 tablespoons sugar 


Sift the dry ingredients together three times, work 
in the shortening, add milk and beaten eggs and mix to 
a dough. Knead dough on board slightly, roll into rect¬ 
angular sheet, brush with softened butter, sprinkle with 
fruit, nuts and sugar. Roll up completely and cut in 
pieces one inch long. Set close together in buttered pan. 
Bake about 20 minutes. 


GLAZED CURRANT ROLLS 


1 cake compressed yeast 
44 cup milk scalded and 
cooled 

144 cups milk scalded and 
cooled 
1 % cups flour 
44 cup sugar 


44 cut melted shortening 
y 2 teaspoon salt 
1 egg 

y 2 cup cleaned currants 
2 teaspoons cornstarch 
% cup boiling water 
Sugar and cinnamon 


Soften together compressed yeast in one-fourth cup 
of milk scalded and cooled, then add rest of milk and 
one-fourth of flour. Beat until smooth, cover and let 
rise. When light add sugar, salt, shortening, egg, cur¬ 
rants and flour. Mix to a soft dough. Knead and let 
rise, roll out on buttered board, cut in rounds, set in 
buttered pan and let rise. Bake about 25 minutes. Dilute 
corn starch and hot water and let simmer 10 minutes. 
When nearly baked, brush over with paste and dredge 
with sugar and cinnamon. Repeat if necessary. 

10 




AUNT JOSEPHINES BOOK OF RECIPES 


HOT CROSS BUNS 

Mix together two pounds of flour, one-half pound of 
sugar, one-half teaspoon of salt, one teaspoon of cinna¬ 
mon and one-half of nutmeg grated, and one pound of 
currants. Make a well in the middle of the flour and 
pour in one cup of warmed milk and one cake of com¬ 
pressed yeast which has been softened in one-half cup of 
lukewarm water. Make a thin batter, using just enough 
of the surrounding flour and set the mixture where it is 
warm until it becomes light. Then add one-half pound 
of butter melted and enough more milk to make a soft 
dough. Mix all well together. Dust lightly with flour 
and set aside to rise. When risen, shape dough into buns 
and lay them apart on buttered tins to rise again. Mark 
with a cross on the top and bake in a quick oven from 
20 to 25 minutes. 

(The above recipe is one taken from a collection given 
me by. a famous English housewife. Cups may be used 
where pounds are given.) 


HOT CROSS BUNS—No. 2 

Soften a cake of compressed yeast in half cup of luke¬ 
warm water, scald one pint of milk, and when lukewarm 
add the yeast and about three cups of flour. Beat until 
very smooth, set aside to rise. WTien light, add one-half 
cup of butter, two-thirds cup of sugar, three eggs and 
one and one-half cups of currants and enough more flour 
to make a soft dough, about three cups. Knead until 
smooth and elastic, set aside again to rise. When risen 
to twice its size, roll out and cut in rounds, shape and 
place a distance apart on buttered tins. Cut a cross 
on the top of each bun and fill with a sprinkling of cin¬ 
namon, bake from 20 to 25 minutes. 


11 




AUNT JOSEPHINE'S BOOK OF RECIPES 


DELICIOUS MUFFINS 


1 tablespoon butter 1 y 2 cups milk 

2 tablespoons sugar 2 level teaspoons baking pow- 

2 eggs separated der 

2 cups flour 

Makes one dozen muffins. Method—Cream butter, 
add Sugar, mix dry ingredients before adding milk and 
eggs. Cut and fold in whites last. Do not mix until 
everything is in. Don’t fail to try these, they are most 
delicate. 

NUT BREAD 


3 cups flour 1 cup milk 

y 2 cup sugar 1 egg 

1 teaspoon salt 1 cup nuts 

4 teaspoons baking powder 

Mix dry ingredients, add milk and egg, put in a 
greased bread pan. Let stand 20 minutes. Bake in a 
moderate oven 45 minutes. When cold, cut in thin 
slices for sandwiches. Raisins may be added instead of 
nuts. Part graham flour may be used. 


BISCUITS 


2 cups flour 1 teaspoon salt 

1 tablespoon Crisco 4 teaspoons baking powder 

iy 2 teaspoons butter % cup milk 

Mix dry, work in fat, add milk, mix and roll out. 
Cut in rounds, bake in hot oven 12 minutes. 


SCOTCH SHORT-BREAD 

y± pounds fresh butter 2 ounces flour mixed with y 2 

2 ounces castor sugar teaspoon pastry flour 

Place butter on a baking board and knead in sugar 
and rice; then knead in flour very gradually. Roll into 
a round piece, pinch the edge with finger and thumb 
and prick the top with a fork. Cut into eight pieces. 
Place on baking tin and bake in a moderate oven for 
about 20 minutes. Leave on tin for a few minutes to 
harden, then place on sieve to cool. 


12 




AUNT JOSEPHINE’S BOOK OF RECIPES 


Cakes and Cookies 

GREAT-GRANDMOTHER’S RAISED LOAF CAKE 

(Better than Fruit Cake) 

2 eggs 1 cup bread sponge 

y 2 cup butter 1 cup flour 

1 cup sugar 1 teaspoon soda 

1 cup chopped raisins 1 teaspoon cinnamon 

1 cup currants y 2 teaspoon cloves 

Let rise one-half hour or more until very light. Bake 
very slowly 45 minutes. 


COOKIES 


Take any dried cookies or cake of any kind, crumb 
these in a small crock. Take two eggs, one large table¬ 
spoon of butter or bacon fat, one-half cup of milk, sweet 
or sour, one-half teaspoon of baking powder, one-half 
teaspoon of soda, stir in one-half cup of molasses. Use 
enough flour to make stiff enough to drop on greased 
pans. Bake in moderate oven till brown, using any kind 
of fruit. 

WHITE CAKE 


2 cups sugar 

1 cup butter 

2 cups flour 

y 2 cup cornstarch 


3 teaspoons baking powder 
Whites of 8 eggs (6 will do) 
1 cup milk 
1 teaspoon vanilla 


WHITE CAKE—No. 2 

1 cup butter 1% cups sugar 

2y 2 cups flour 1 cup milk 

Whites of 6 eggs 1 teaspoon vanilla 

Do not beat eggs. Cream butter and sugar, then add 
flour and milk, alternately; drop in the eggs last. 


13 




AUNT JOSEPHINE’S BOOK OF RECIPES 


SPONGE CAKE 


Yolks of 4 eggs 
iy 2 cups sugar 
1 cup flour 
y 2 cup cold water 


2 teaspoons baking powder 
Whites of 4 eggs 
1 teaspoon vanilla 


ANGEL FOOD CAKE 
(Oven Not Too Hot) 

1 y s cups egg whites 1 cup pastry flour 

1 teaspoon cream of tartar *4 teaspoon salt 
1 y 2 cups sifted sugar 1 teaspoon vanilla 

Beat egg until stiff, add part of sugar gradually, 
then vanilla. Mix and sift flour four times, then fold in 
the eggs and rest of sugar. Turn into an unbuttered 
pan. Bake 40 minutes. After it has risen and begins 
to brown, cover with buttered paper. When done, in¬ 
vert the pan. 

SPONGE CAKE 

3 eggs (if eggs are small, 1 cup flour 

use 4) 4 tablespoons cold water 

1 cup sugar 1 teaspoon baking powder 

Cream sugar and eggs together, add water, flour and 
baking powder. Use the whites of eggs well beaten and 
bake in slow oven. 


SPONGE CAKE—No. 2 

4 eggs (beat well 15 minutes) 2 teaspoons baking powder 
2 cups sugar 1 cup hot water 

2 cups flour 

Beat the eggs, add the sugar, folding gradually. Add 
the water last. 


14 





AUNT JOSEPHINE’S BOOK OF RECIPES 


AUNT HATTIE’S NEYER-FAIL JELLY ROLL 

4 eggs y 2 teaspoon soda 

1 cup sugar 1 teaspoon cream of tartar 

1 cup sifted flour 1 teaspoon salt 

Beat well, spread on a long tin. When baked turn 
from tin, spread with currant jelly, and roll in napkin 
while still warm. 


BUTTER CAKE 

1 level tablespoon butter 4 level tablespoons pastry 

2 level tablespoons sugar flour 

1 tablspoon milk or water y 2 teaspoon baking powder 

Cream butter and sugar well, add beaten egg yolks. 
Sift the flour and baking powder, add alternately with 
milk. Cut and fold in the whites of eggs last. Bake 
in moderate oven. 

ANGEL POOD DESSERT 

2 eggs 1 cup dates 

1 cup sugar 2 tablespoons flour 

1 cup nuts y% teaspoon baking powder 

Bake 20 minutes. Serve with whipped cream. 
CREAM CAKE 

3 eggs % cup water or milk 

1 y 2 cups flour 2 teaspoons baking powder 

1 cup sugar 

Bake in layers. For filling use one egg, two table¬ 
spoons of corn starch, one cup of sugar, one cup of milk. 
Cook until thick. When cold, spread between layers. 
If desired, whipped cream may be used on top. This is 
also good without the filling. 


15 




AUNT JOSEPHINE’S BOOK OF RECIPES 


DEVIL’S FOOD CAKE 

Mix half a cake of grated chocolate with half a cup 
of milk, one egg yolk and one cnp of sugar. Stir and 
cook until thick. * Set aside to cool. Cream half a cup 
of butter, one cup of powdered sugar; add half a cup 
of milk, two eggs, two cups of flour and three teaspoons 
of baking powder; then add chocolate mixture. Bake in 
two round tins and frost. 

CAKE DE LUXE 

2 cups sugar 2 teaspoons baking powder 

1 cup butter 1 cup milk 

5 eggs, whites well beaten Flavor with lemon 

3 cups pastry flour 

This may be used as marble cake by dividing and add¬ 
ing spices. Bake in a moderate oven. 

SMALL CAKES 

1 cup butter (or bacon fat) 1 cup sweet milk 

2 cups sugar 1 teaspoon cinnamon 

3 cups flour 1 teaspoon soda 

3 eggs V 2 teaspoon cloves 

1 level teaspoon soda dis- 1 cup raisins 

solved in hot water 1 cup chopped nuts 

Beat the eggs separately, adding the whites last. Bake 
in gem pans. 

SPONGE CAKE—No. 3 

3 eggs 3 teaspoons baking powder 

1 cup flour 1 tablespoon water 

1 cup sugar 1 teaspoon extract 

1 teaspoon salt 

Beat eggs, add sugar and beat well; then add dry in¬ 
gredients, extract and water. Pour in shallow pan and 
bake in moderate oven. 


16 




AUNT JOSEPHINE’S BOOK OF RECIPES 


HOT FUDGE CAKE—DELICIOUS 


y z cup butter 

1 cup sugar 

2 egg yolks 

2 squares or ounces melted 
chocolate 
y 2 cup molasses 
y 2 cup hot water 


y 2 cup sour milk 
2 cups flour 
1 teaspoon cinnamon 
1 teaspoon baking powder 
1 teaspoon salt 

1 teaspoon vanilla 

2 egg whites 


Cream butter, add sugar, continue creaming, add egg 
yolks, melted chocolate, molasses, sour milk, hot water, 
spice, soda, baking powder, salt and vanilla. Beat two 
minutes, add stiffly beaten whites. Bake in muffin 
pans. Serve hot with whipped cream, for dessert. 


MOTHER’S WHITE CHRISTMAS COOKIES 

1% cups sugar 1 teaspoon baking powder 

1 cup butter or half lard and 1 teaspoon vanilla or lemon 
half butter teaspoon salt 

1 cup sweet cream 5 cups flour 

Mix sugar, flour and baking powder, sift together. 
Leave out half a cup of flour mixture, work butter into 
flour, sugar and baking powder by rubbing with the 
hands (as in pie crust), mix flavoring with the cream, 
pour into the flour mixture, using a fork to mix. Add 
remaining flour and make into a , dough. Divide into 
three rolls; work on a mixing board. Set to cool; when 
quite cold slice one-fourth or one-fifth inch thick, with 
a sharp knife. Grease and flour the pan; bake in a 
moderate oven until a light brown. Nuts or fruit may 
be used in these or on top. 

GOLD CAKES 

y 2 cup butter 1 cup sugar 

6 egg yolks y 2 cup milk 

1% cups flour 4 teaspoons baking powder 

Cream butter and sugar well, add egg yolks beaten, 
and milk, flour and baking powder mixed. Bake in 
gem pans and frost. 


17 




AUNT JOSEPHINES BOOK OF RECIPES 


AUSTRALIAN DATE CAKES 

3 cups flour 2 eggs 

1 cup sugar Milk to make dough 

1 cup butter or Crisco 1 teaspoon salt 

3 teaspoons baking powder 

Mix and sift dry ingredients; rub in shortening with 
tips of fingers ; add eggs, beaten, and milk, to make a 
rather soft dough. Roll out on floured board, cut in 
rounds, fold a stoned date in each, pinch together. Bake 
in moderate oven 15 minutes. 


COUSIN BELLE’S OATMEAL FLAKES 

2 cups brown sugar 1 teaspoon vanilla 

1 cup shortening 1 teaspoon cinnamon 

3 cups Quaker Oats (dry) 1 teaspoon salt 

1 teaspoon soda 2 cups wheat flour 

Pour half a cup of boiling water over first three 
ingredients. Drop from spoon on buttered tins. 


OATMEAL COOKIES 


3 eggs 
Vz cup milk 
1 cup oatmeal 
3 teaspoons baking powder 
1 teaspoon cinnamon 


% cup sugar 
ti cup Crisco 
2 cups flour 
1 teaspoon salt 


Beat eggs until light, add sugar, milk, oatmeal, melted 
Crisco, flour, baking powder, salt and cinnamon. Drop 
by spoonfuls on oiled pan, bake in moderate oven about 
20 minutes. 

FIG COOKIES 


1 cup sugar 1 teaspoon vanilla 

V 2 cup milk y 2 cup butter 

2 teaspoons cream of tartar 3 y 2 cups flour 
1 teaspoon soda 

For filling use one cup chopped raisins and dates 
and one-half cup of figs. Cook in one cup of water. 

18 




AUNT JOSEPHINE’S BOOK OF RECIPES 


ANNABELLE ’S BREAKFAST CAKE 

1 cup sugar 1 cup milk 

2 teaspoons butter 2% cups flour (sift before 

1 egg (beat separately yolk measuring) 

and white) 

Mix as a plain cake. Jnst before putting in the oven 
sprinkle batter with cinnamon or sugar. Cover with 
chopped salted peanuts. Bake in a shallow pan in a 
fairly hot oven. Watch carefully. 


OATMEAL DIAMONDS 


1 cup Crisco (melted) 

1 cup sugar 

2 cups flour 

1 teaspoon cinnamon 

1 teaspoon cloves 
y 2 teaspoon salt 

2 whole eggs 

Knead a little, pat out 


1 teaspoon soda, mixed in 
1 teaspoon cold water 
2 y 2 cups oatmeal (or part 
corn flakes) 

Flavoring 
1 cup raisins (cut) 

Nuts if desired 

and cut into diamonds. 


SAND TARTS 

(Pennsylvania Recipe—Eighty Years Old) 

Rub together two pounds of sugar, two pounds of 
flour, one and one-fourth pounds of butter, beaten with 
three eggs; mix smooth, roll out and cut in cakes; place 
hickory nuts or almond meats over the top, wet over 
with the whole of a beaten egg and sprinkle with cinna¬ 
mon and fine sugar. 


ECONOMY CAKE 


1 cup sugar 

2 teaspoons butter substitute 
1 egg 

1 cup boiling water 
1 teaspoon baking soda (in 
the water) 

Mix in order given. 


1 % cups flour 
1 teaspoon baking powder 
y 2 package Dromedary dates, 
chopped 

1 cup (or less) English wal¬ 
nuts 


19 




AUNT JOSEPHINE’S BOOK OF RECIPES 


SMITH COLLEGE CRISPS 


1 tablespoon butter 

1 cup sugar 

2 eggs, well beaten 
1 teaspoon vanilla 


y 2 teaspoon salt 
2 y 2 cups rolled oats 
2 teaspoons baking powder 
1 tablespoon flour 


Drop by teaspoonfuls, two inches apart, on a well- 
buttered pan. Bake carefully. Remove from pan be¬ 
fore cold. 


AUNT MARGARET’S LACE COOKIES 

3 y 2 cups Post Toasties 4 eggs 

1 cup chopped nuts 1 cup sugar 

1 cup cocoanut 

Mix dry ingredients, add eggs with sugar, flavor to 
taste. Bake on well buttered cooky sheets. Watch care- 
• fully. Remove from pan at once. 


20 




AUNT JOSEPHINE’S BOOK OF RECIPES 


Icings and Cake Fillings 

WHITE FROSTING 

2 egg whites, beaten stiffly boil until the thread stage 

2 cups sugar in 1 cup water, 

Pour over egg whites, beating with whisk constantly 
until cold; add flavoring. If too stiff, add small amount 
of warm water. If too soft, add powdered sugar. Put 
in pastry bag and force through on cake. 

DELICIOUS ICING 

2 teaspoons cream % teaspoon vanilla 

2 teaspoons melted butter 

Add powdered sugar till right consistency to spread, 
then add butter and beat one-half minute. 

SOFT FROSTING 

2 egg whites Vz teaspoon vanilla 

iy 2 cups sugar 2 tablespoons cream 

1 cup water Powdered sugar 

Boil sugar and water and pour over beaten egg 
whites. Add two tablespoons of cream, vanilla and 
enough powdered sugar to make it of spreading con¬ 
sistency. 

CANDIED ORANGE 

Peel four oranges, cut in thin strips with scissors, 
cover with cold water and let come to boil. Let cool, and 
repeat five times. Make syrup of one cup of sugar, one- 
half cup of boiling water till it threads; drop in peelings 
and boil five minutes. Remove and roll in granulated 
sugar. 


21 




AUNT JOSEPHINE’S BOOK OF RECIPES 


MOCHA FROSTING 

Cream one-half cup of butter well, add one egg yolk 
and beat, gradually stirring in two and one-half cups of 
powdered sugar and a small amount of cold coffee or 
caramel syrup. 

MARSHMALLOW CREAM 

Dissolve one and one-half tablespoons of gelatin in 
half a cup of cold water ; add half a cup more water and 
set aside to cool. Beat two egg whites until stiff, then 
•slowly add gelatin, beating constantly. Add one cup of 
sugar and one teaspoon of almond extract. Divide into 
three parts and color each with Burnett color paste. 
Spread in layers in mold to stiffen. 


22 




AUNT JOSEPHINE’S BOOK OF RECIPES 


Doughnuts 

DOUGHNUTS 


1 well-beaten egg 
% cup sugar 
% cup milk 

1 tablespoon melted butter 
% teaspoon salt 
V 2 teaspoon cinnamon 
Tiny pinch of ginger (to keep 


doughnuts from soaking 
fat) 

3% cups flour (or enough to 
prevent sticking) 

1 heaping teaspoon baking 
powder mixed with first 
cup flour 


Take a small portion at a time, roll out one-third inch 
thick, and cut with ring cutter, floured each time. Put 
scraps with another portion, and roll again, etc. Fry in 
“smoking hot” lard. 


DOUGHNUTS—No. 2 

1 egg 1 small tablespoon butter 

1 cup milk teaspoon cinnamon 

1 y 3 cups sugar teaspoon nutmeg 

2 teaspoons cream tartar Flour enough to roll without 

1 teaspoon soda sticking 

Beat egg and sugar together; add milk and melted 
butter; stir soda and cream of tartar in. the dry flour; 
mix lightly and roll; cut in rings; fry in deep, hot fat. 
Drain on brown paper. 


23 




AUNT JOSEPHINE’S BOOK OF RECIPES 


Ginger Bread 


BEST GINGER BREAD 


1 tablespoon lard 

iy 2 cups brown sugar 
y 2 cup gingerbread molasses 

2 cups flour 

1 cup boiling water or coffee 
1 teaspoon cinnamon 


1 teaspoon ginger 
1 teaspoon nutmeg 
1 teaspoon cloves 

1 teaspoon soda 

2 eggs well beaten 


Cream sugar and lard; add the molasses and boiling 
coffee, beating the soda in until it foams; add other in¬ 
gredients in order given above. 


GINGER BREAD—No. 2 

y 2 cup sugar y 2 teaspoon cloves 

1 cup molasses 2 teaspoons soda dissolved in 

y 2 cup shortening (bacon fat) 1 cup boiling water 

1 teaspoon ginger 2 y 2 cups flour 

1 teaspoon cinnamon 2 eggs well beaten, added last 

Bake in layers. For filling use one egg lightly 
beaten; spread on layer and sprinkle well with sugar be¬ 
fore placing second layer. 


GINGER GREAD—No. 3 


(An Old Dixie Recipe) 


y 2 cup butter warmed till soft 
1 y 2 cups molasses 
% cup boiling water 
3 level cups flour 
1 heaping teaspoon soda 
1 y 2 heaping teaspoons ginger 


iy 2 heaping teaspoons cinna¬ 
mon 

1 saltspoon cloves 
1 saltspoon nutmeg 
y 2 saltspoon salt 


Put molasses in bowl; add melted butter, spices and 
soda. When mixed add boiling water, then the flour, 
beating until smooth. Bake in a moderate oven. Use 
two pans, one within the other, to prevent burning. 

24 




AUNT JOSEPHINE’S BOOK OF RECIPES 


Pies 

PIE CRUST 

Mix and sift one and one-half cnps of pastry flour, 
one-fourth teaspoon of baking powder and one-half tea¬ 
spoon of salt, and cut in with a knife two tablespoons 
of butter or drippings and two tablespoons of lard. 
Add, slowly, a scant half cup of cold water or just 
barely enough to absorb all the flour. Roll out on 
floured board, fold over to make three layers, pressing 
down edges as you fold, to confine the air. Repeat three 
times, rolling always from you, with a light, quick touch. 
If under crust only is required, remainder may be used 
for “Cheese Straws.” 


CUSTARD PIE 

4 eggs 
1 quart milk 
1 cup sugar 
1 teaspoon flour 

Scald the milk in a double boiler, mix with the flour 
a little milk and when well blended add to the milk in 
the boiler. When it looks creamy, take from the stove 
and turn milk over the well-beaten eggs. Put in salt 
and flavoring. Have your tins well lined with crust. 
Prick well and bake 15 minutes before putting in the 
custard. This recipe fills a large, deep pie tin. If your 
pans are small, you may have one or two cups of custard 
from what is left. 


Pinch salt 

Any flavoring desired (nut¬ 
meg is our preference) 


25 




AUNT JOSEPHINE'S BOOK OF RECIPES 


LEMON PIE 


3 eggs (saving 1 white) 
1 large cup sugar 
1 teaspoon butter 
3 large tablespoons flour 


1 lemon, using juice and grat¬ 
ed rind 
Pinch salt 
1 cup hot water 


Mix the sugar and flour very thoroughly; add the 
eggs,, then the lemon and butter. Put on the stove in 
double boiler and add the hot water. Stir until thick; 
add salt; pour in the baked crust. To the well-beaten 
white put one tablespoon of sugar. Spread over top of 
pie and brown slightly. Whipped cream may be used 
in place of egg if preferred. 


LEMON PIE—No. 2 

2 lemons 3 eggs 

iy 2 cups sugar 1 teaspoon butter 

iy 2 cups water (or milk) 2 tablespoons flour 

Beat the yolks of the eggs, add the flour, the juice 
and grated rind of the lemon. Beat all together, add 
a little of the milk and sugar, beat, then add the rest of 
milk (or water). Line a pie plate with crust, pour in 
the mixture and bake. Beat whites of eggs stiff, add 
two tablespoons of sugar, spread over top and brown 
delicately. 


CHRISTMAS PUMPKIN PIE 


1 y 2 cups pumpkin 
1 cup brown sugar 
3 eggs, well beaten 
y 2 teaspoon salt 
1 teaspoon ginger 
1 tablespoon melted butter 


iy 2 cups Borden’s evaporated 
milk 

% cup water 
1 teaspoonful cinnamon 
Rich pastry 


Miss A. S., Norfolk, Va., says: “If you haven’t a 
tested recipe of your own, try the above. Bake in a 
moderate oven.” 


26 




AUNT JOSEPHINE’S BOOK OF RECIPES 


Puddings 


FIG PUDDING 


1 cup stoned raisins 
1 cup chopped figs 
1 cup chopped suet 
1 cup sweet milk 

Steam three hours. 


2 y 2 cups flour 
1 cup molasses 
1 teaspoon cinnamon 
1 teaspoon nutmeg 


Sauce— 

ti cup butter 1 teaspoon vanilla 

1 cup powdered sugar Whites 2 or 3 eggs 

Cream butter, add sugar, beat well; add flavoring 
and beat again; sprinkle with nutmeg and set on ice 
to cool. Golden sauce is also good with this pudding. 


CHOCOLATE PUDDING 

Pudding—Two eggs and three-fourths cup of sugar, 
beaten together; add one cup of milk; sift two cups of 
flour and three teaspoons of baking powder and add 
to egg mixture; melt two squares of chocolate and two 
teaspoons of butter and add. Fill mould two-thirds 
full and steam one and one-half hours. 

Sauce—Beat two egg whites until stiff; add three- 
fourths cup of sugar and continue beating; then add 
beaten yolks. Just before serving, add one teaspoon of 
melted butter and flavoring. 


CRUMB PUDDING 

2y 2 cups bread crumbs 1 tablespoon bacon fat 

2 cups sugar 1 tablespoon molasses 

1 y 2 cups milk or hot water 2 cups flour 
1 egg 1 y 2 teaspoons baking powder 

Cinnamon, nutmeg, cloves and allspice to taste. Steam 
for three hours and serve with hard sauce. 


27 




AUNT JOSEPHINE’S BOOK OF RECIPES 


COLD LEMON PUDDING 

3 tablespoons cornstarch 1 Y 2 cups sugar 

3 eggs Rind and juice of 2 lemons 

Mix corn starch with cold water until it is clear, like 
starch; add lemon juice and rind, sugar and yolks of 
eggs; beat well; pour in small glasses; add six spoons of 
sugar to the beaten whites. When like meringue, deco¬ 
rate the glasses with this and cherries or clear jelly. 

NORWEGIAN CREAM 

2 eggs 3 y 2 ounces sifted sugar 

ounce leaf gelatin 

Separate whites from yolks of eggs and beat with 
half the amount of sugar in each. Mix well, flavor with 
vanilla, then add the gelatin, which should be dissolved 
in one teacup of hot water and allowed to cool. Beat 
well and pour into a crystal dish. When set, spread 
with apricot jam and whipped cream. 

MACAROON PUDDING 

Make a custard of one quart of milk, two tablespoons 
of sugar, yolks of three eggs, one tablespoon of flour, 
one tablespoon of corn starch; flavor with vanilla; one- 
half teaspoon of almond. Add one and one-half dozen 
macaroons, broken up finely. Frost with whites of eggs 
and brown in the oven. Serve ice cold. 

CHOCOLATE PUDDING, STEAMED 

2 eggs beaten together 2 cups flour 

% cup sugar 2 squares chocolate, melted 

1 cup sweet milk together 

3 teaspoons baking powder, 2 teaspoons melted butter 

sifted together 

Add melted chocolate to batter; fill cans about two- 
thirds full and steam or boil until done. 


28 




AUNT JOSEPHINE’S BOOK OF RECIPES 


CHOCOLATE RICE MERINGUE 


2 cups milk 
y 2 teaspoon salt 
ti cup rice 
y 3 cup sugar 


1 square chocolate 

1 teaspoon vanilla 

2 egg whites 

y 2 cup heavy cream 


Scald milk, add rice (washed) and cook in double 
boiler until rice is soft. Add sugar, melted chocolate, 
vanilla and stiffly beaten egg white. Pour into but¬ 
tered baking dish and bake until firm. Serve with 
whipped cream. 

PRUNE WHIP 

5 egg whites 1 cup pulverized sugar 

y 2 teaspoon cream of tartar *4 pound cooked prunes, seed- 
y 2 teaspoon salt ed and cut finely 

Beat the eggs to a stiff froth, add the sugar, then 
the prunes. Flavor to taste. Place in a buttered mold. 
Set in a pan of hot water and bake 20 or 30 minutes in 
hot oven. Serve with cream. 


AUNT LIZZIE’S CHRISTMAS STEAMED 
PUDDING 


1 cup molasses 
1 cup sugar 
1 egg 

Butter size of walnut 


1 teaspoon soda 
1 cup boiling water 
1 y 2 cups raisins 
1 quart flour 


Steam two hours. Serve with hard sauce made with 
two cups of powdered sugar and one cup of butter. 
Cream well and mold for slicing. Add grated nutmeg 
to the sauce. 


FOAMING OR GOLDEN SAUCE 

y 2 cup butter cup pineapple juice 

1 cup powdered sugar 

Beat butter to a cream. Add sugar gradually and 
when very light add the pineapple juice, which has been 
heated, a little at a time. Place bowl (containing above) 
in a basin of hot water until smooth and foamy. 


29 




AUNT JOSEPHINE’S BOOK OF RECIPES 


CHRISTMAS PLUM PUDDING 
(Prom an Old Book) 

Take one and one-half pounds of bread crumbs, one- 
half pound of flour, two pounds of finely shredded beef 
suet, two pounds of stoned raisins, two pounds of cur¬ 
rants (washed, picked and dried), two pounds of sugar, 
one-fourth pound of candied lemon and citron peel, that 
is ,two ounces of each, two small nutmegs (grated), the 
juice of a lemon and the rind finely chopped, a teaspoon 
of salt, two ounces of sweet almonds (blanched and 
sliced), sixteen eggs, a glass of fruit juice and as much 
milk as will wet it, hut no more than that, as it makes 
the pudding heavy. It should be as stiff as paste. Mix 
all the dry ingredients thoroughy, then add the eggs and 
milk, and, last of all, the fruit juice. Steam for ten 
hours. 

Best Sauce for Plum Pudding—Take one-half pound 
of butter, wash the salt from it, and cream till very light; 
stir in three-fourths pound of brown sugar and the 
beaten yolk of an egg; simmer over a slow fire or on 
the back of a stove for a few minutes, and when at boil¬ 
ing heat add a half-pint of good cooking wine. Serve 
in a sauce-boat, and sprinkle nutmeg over the surface. 

“'If you would serve your pudding in the true 
old English style, have ready a gill of pure alcohol, and 
the pudding being turned out on a large platter, just 
as the servant enters the dining-room let another person 
outside the door be furnished with a lighted match. Hav¬ 
ing poured the alcohol over the pudding, ignite it with 
the match, and a beautiful, leaping blue flame will glad¬ 
den the eyes of the beholders.” 


30 






AUNT JOSEPHINE’S BOOK OF RECIPES 


STIRLING SAUCE 

1 cup brown sugar 1 tablespoon cream 

V 2 teaspoon vanilla % cup butter 

Cream the butter and sugar thoroughly; add cream 
and vanilla until light; serve with hot puddings. 

MARSHMALLOW PUDDING 

One pound of marshmallows, soaked in lukewarm 
water to cover them. When soft, cut in dice, add one- 
half pound of chopped nuts, one tablespoon of sugar, 
two tablespoons of sherry or fruit juice and one pint of 
whipped cream. Stir well; set in ice chest until very 
cold. Serve in sherbet glasses. 

DATE PUDDING 

1 cup chopped dates 1 y 2 cups sugar 

1 cup chopped nuts 6 eggs 

1 cup bread crumbs 

Chop nuts and dates finely, add bread crumbs and 
two teaspoons of baking powder. Beat eggs light and 
mix all in bowl. Pour in well-greased mold. Bake until 
brown in moderate oven. Serve with whipped cream or 
hard sauce made with powdered sugar. 

AUNT SARAH’S SPANISH CREAM 

One pint of milk and one box of gelatin. Heat to¬ 
gether yolks of three eggs and five tablespoons of sugar 
beaten together. Then add to the above. Take from 
the fire as soon as it thickens; then stir in the whites of 
the eggs beaten to a stiff froth. Flavor with vanilla 
and serve with cream and sugar or whipped cream. 


31 




AUNT JOSEPHINE’S BOOK OF RECIPES 


MAPLE SURPRISE 

Dissolve a package of peach Jell-0 in boiling water. 
Add one cup of maple syrup. When nearly cold, add 
three-fourths cup of chopped dates. Pour into molds 
to harden. Serve with whipped cream. 

CREAM PUFFS 

1/2 cup butter 1 cup boiling water 

1 cup flour 4 eggs 

Put butter and water in saucepan over fire; when 
boiling stir in flour and beat well; remove from fire and 
add eggs, one at a time, unbeaten. Beat well and drop 
by spoonfuls onto an oiled pan. Bake in moderate oven 
35 to 45 minutes. Cut open and fill with cream filling 
or whipped cream. 

Cream Filling—Three-fourths cup of sugar, one tea¬ 
spoon of salt, one and one-half cups of milk, one-third 
cup of flour, one egg, one teaspoon of vanilla. Scald 
milk and sugar in double boiler; add flour diluted with 
cold milk, egg (beaten) and flavoring; cook until thick, 
stirring constantly. 

ORANGE DELIGHT 

Cut four oranges in half, scoop out pulp and squeeze 
out juice, add the juice of one lemon. This should make 
one pint. Dissolve one envelope of gelatin in half a 
cup of cold water; add one cup of boiling water and 
three-fourths cup of sugar. When cool add the fruit 
juice (strained) and pour into sherbet cups to stiffen. 
When firm, turn into orange cups. Cover with meringue 
made of two egg whites, beaten stiff, and one tablespoon 
of sugar. Decorate with nuts and candied cherries. 
Place under broiler for one minute, to lightly brown. 
Set to cool, and serve. 


32 




AUNT JOSEPHINE’S BOOK OF RECIPES 


STRAWBERRY SHORTCAKE 

2 cups flour 1 egg 

ti cup sugar 5 tablespoons butter 

4 teaspoons baking powder 2 tablespoons Crisco 
y 2 teaspoon salt y 3 cup milk 

Mix dry ingredients; work in shortening ; add milk 
and egg (beaten). Divide in half and pat out on pan. 
Sprinkle with flour and place other half on top. When 
baked, split, dot with butter and put strawberries be¬ 
tween and on top of cake. Decorate with whipped cream. 


33 




AUNT JOSEPHINE’S BOOK OF RECIPES 


Frozen Desserts 

FROZEN PUDDING 

3 cups milk scalded V 2 cup flour 

3 eggs 1 cup sugar 

Beat well. Cook like a custard. When cold add one 
pint of cream, one cup of chopped figs, one-fourth tea¬ 
spoon of vanilla and one-fourth pound of candied cher¬ 
ries cut very finely and rolled in flour. Freeze first and 
let ‘stand to ripen. Pack well. 


PEACH ICE CREAM 

6 small peaches mashed fine 1 cup sugar 
with a fork 1 pint cream 

3 eggs 1 teaspoon vanilla 

Freeze; let stand one-half hour before serving. 


BISQUE 

1 pint whipped cream V 2 cup powdered sugar 

2 eggs beaten separately 

Beat all together, put into a mold, pack in ice and 
salt for four hours. Serve with fruit. 


CRANBERRY SHERBET AT CHRISTMAS 

Cover one quart of washed cranberries with water. 
Stew until tender. Strain. Measure juice and add an 
equal quantity of sugar, one pint of water and juice of 
two lemons. Whites of one or two eggs should be added 
after partly frozen. Freeze and let stand for one hour 
to ripen. Splendid for Christmas dinner. 


34 





AUNT JOSEPHINE’S BOOK OF RECIPES 


BAKED ALASKA ICE CREAM 

Put a piece of paper on a meat board; upon this 
place a sheet of sponge cake. Unmold a quart or a brick 
of stiffly frozen ice cream and place on the cake. With 
a knife, quickly spread a layer of meringue over it; 
then with the pastry bag and tube cover again with the 
meringue. Sprinkle with sugar and place in a hot oven 
to brown about five minutes. Serve at once. 

For meringue, use two full spoons of sugar to one 
egg white. 


35 




AUNT TOSEPHINE’S BOOK OF RECIPES 


Menus 

BREAKFAST—YELLOW 
Fruit Cocktail 

Sugar Cream 

Muffins or Creamed Toast 
Cheese Croquettes 

Peach Jam 

Candied Orange Peel 
Coffee 


FRUIT COCKTAIL 

4 oranges 2 cups sliced pineapple 

1 grape fruit 2 cups sugar 

Cut fruit in small pieces, removing skins, and mix; 
add sugar, and serve in cocktail glasses. 


Petti john-s 

Corn 

Butter 


CORN MUFFINS 

1 cup corn meal 1 tablespoon melted Crisco 

iy 2 cups flour y 2 teaspoon salt 

4 teaspoons sugar 1 egg 

Mix and sift dry, and add milk, egg and Crisco. Bake 
in oiled pan 25 minutes. 


CREAM TOAST 

4 tablespoons flour 2 tablespoons butter 

1 pint milk 1 tablespoon salt 

Melt butter, add flour and milk, stirring well until 
thick; pour over lightly browned bread. 


36 





AUNT JOSEPHINE’S BOOK OF RECIPES 


DINNER 

Halibut a la Poulette, Tomato Cream Sauce 
Potatoes in Half Shell Baked Cabbage 

Bread and Butter 

Baked Bananas Wafers Hard Sauce 

HALIBUT A LA POULETTE 
iy 2 pounds halibut 2 teaspoons lemon juice 

ti cup melted butter teaspoon salt 

Vs teaspoon pepper 

Clean fish and cut in strips. Add seasoning to but¬ 
ter and melt. Dip each piece of fish separately in but¬ 
ter, roll and fasten with toothpicks. Put in pan, dredge 
with flour and bake 12 minutes in hot oven. Reinove 
toothpicks, arrange on platter and pour around tomato 
cream sauce. Garnish with lemon. 

TOMATO CREAM SAUCE 

% cup tomatoes * % cup white sauce 

Sprig thyme teaspoon salt 

1 slice onion Cayenne 

1 stalk celery 

Cook tomatoes with seasoning five minutes. Rub 
through a strainer; then add white sauce. 

POTATOES 

Bake medium sized potatoes. Cut slice off top and 
scoop out center, mash, add butter and milk and season¬ 
ing. Refill shells, set in oven and lightly brown. 

BAKED CABBAGE 

Slice and wash cabbage, parboil 10 minutes. Put in 
alternate layers of cabbage and white sauce in a baking 
dish ; sprinkle with grated cheese and bake in oven. 

BANANAS 

Place bananas (without peeling) on pan in oven; 
bake about 15 minutes. Remove skins and serve with 
hard sauce. 


37 




AUNT JOSEPHINE’S BOOK OF RECIPES 


HARD SAUCE 

Cream together one cup of brown sugar and one-third 
cup of butter, add one tablespoon of thin cream, one 
teaspoon of vanilla. Beat very light. 

BREAKFAST 
Oatmeal with Apple 

Sugar Cream 

Date Waffles, Syrup 

Cream Cheese Croquettes 
Coffee 

DATE WAFFLES 

2 cups flour 1 cup dates 

2 teaspoons baking powder 1 tablespoon sugar 
2 tablespoons Crisco 1 teaspoon salt 

1 cup milk 2 .eggs 

Mix and sift dry ingredients; wash, stone, chop dates 
and add; then add milk and egg yolk; add stiffly beaten 
egg whites last, and. bake in waffle iron. Dates may be 
omitted. 

CREAM CHEESE CROQUETTES 

4 tablespoons flour 2 egg yolks 

2 tablespoons butter Salt 

1 y 2 cups cheese, cut fine Cayenne 

% cup milk 

Melt butter, add flour, add milk, egg yolks and 
cheese; remove from fire, add seasoning; drop by table¬ 
spoonfuls into bread crumbs, then in fat; cook until light 
brown. 

COFFEE 

10 tablespoons coffee (level) % cup cold water 
1 egg white 

Mix together; add six cups freshly boiled water; boil 
three minutes; add one-half cup cold water to settle 
coffee. Serve with cream. 


38 





AUNT JOSEPHINE’S BOOK OF RECIPES 


DINNER 

rr 

Cream of Corn Soup Croutons 

Potatoes, Any Style Maryland Chicken 

Buttered Carrots Apricot Ice 

Parker House Rolls 
Cheese Delight Gold Cakes 

Coffee Mints 


1 can corn 
1 pint hot water 
1 pint milk 
1 slice onion 


CORN SOUP 

2 tablespoons flour 
2 tablespoons butter 
1 teaspoon salt 
teaspoon pepper 


Rub corn through a sieve. Heat milk in double 
boiler with onion. Remove onion, add corn and water, 
bind with butter and flour cooked together. 


MARYLAND CHICKEN 

Clean and cut up chicken. Sprinkle with salt and 
pepper, dip in flour, egg and crumbs. Place in well- 
greased pan and bake 35 minutes, basting occasionally. 

APRICOT ICE 

Cook two cups of apricots until soft in water; then 
mash through a sieve; add two cups of sugar, and stir 
until dissolved; add juice of one-half lemon; add one 
quart of water and freeze. 

PARKER HOUSE ROLLS 

1 pint milk 1 teaspoons salt 

2 tablespoons sugar 1 cake yeast 

4 tablespoons shortening 

Dissolve yeast and sugar in lukewarm milk; add lard 
and three cups of flour. Beat until smooth, let rise 
about one hour, then add three more cups of flour and 
the salt. Roll out one-fourth inch thick, cut in rounds, 
brush with melted butter and fold over in half. Place 
in dripping pan and when light bake about 15 minutes 
in hot oven. 


39 




AUNT JOSEPHINES BOOK OF RECIPES 


BREAKFAST 
Orange in Half Shell 

Cream of Wheat Sugar and Cream 

Twin Mountain Muffins 
Smothered Eggs Scottish Fancies 

Coffee 


TWIN MOUNTAIN FANCIES 


3 cups flour 2 cups milk 

6 teaspoons baking powder 3 tablespoons melted Crisco 
1 teaspoon salt 1 egg 

3 tablespoons sugar 

Mix dry ingredients; add milk, melted Crisco and 
beaten egg. Bake in oiled muffin pans 20 minutes. 


SMOTHERED EGGS 

4 eggs 5 tablespoons milk 

8 tablespoons bread crumbs 1 teaspoon salt 

Mix milk, crumbs and salt. Butter a baking dish; 
put one-half of mixture in bottom, then drop in eggs 
and cover w T ith remaining mixture. Bake five minutes. 


SCOTTISH FANCIES 

1 egg 1 cup oat meal 

y 2 cup sugar y 3 teaspoon salt 

% tablespoon melted butter teaspoon vanilla 

Beat egg until light, add sugar and stir in remaining 
ingredients. Drop by spoonfuls on well-greased pan, 
one inch apart. Bake in moderate oven until a light 
brown. 


40 




AUNT JOSEPHINE’S BOOK OF RECIPES 


DINNER 


Clear Tomato Soup 
Wafers 


Yeal Cutlets 


Creamed Mushrooms 
French Fried Potatoes 

Bread and Butter Pickles 


Celery 


Macaroon Jello 


Cookies 


CLEAR TOMATO SOUP 


One can of tomatoes, one teaspoon of salt, one-eighth 
teaspoon of cayenne, one slice of onion, one-fourth tea¬ 
spoon of celery salt. Cook together five minutes, then 
strain and serve. 


YEAL CUTLETS 


Wipe off meat with damp cloth, dip in egg and bread 
crumbs. Fry about 12 minutes. 


MUSHROOMS 


Two tablespoons of butter, one and one-half cups of 
milk, two tablespoons of flour, one can of mushrooms. 


FRENCH FRIED POTATOES 


Peel potatoes and cut in strips; parboil in salted 
water; remove and dry on towels. Fry in deep fat until 
brown. Sprinkle with salt. 


MACAROON JELL-0 


Dissolve one package of raspberry Jell-0 in one cup 
of boiling water and a cup of cold water; set aside to 
cool. When it starts to thicken, beat until nearly stiff, 
then add one-half cup of whipped cream and crushed 
macaroons. Whip and serve with whipped cream. 


41 




AUNT JOSEPHINE’S BOOK OF RECIPES 


LUNCHEON 
Oysters in Timbale Cases 

Celery • Macaroni and Cheese Olives 

Biscuits Pineapple Salad 

Chocolate Pudding 

OYSTERS 

1 pint oysters 3 tablespoons butter 

1 pint milk (canned) 3 tablespoons flour 

1 teaspoon salt 

Melt butter and add flour; then add milk and cook 
until thick. Rinse oysters, pick out shells; add to white 
sauce. 

TIMBALE CASES 

% cup flour 1 egg 

V 2 teaspoon salt y 2 cup milk 

Beat egg slightly, add milk, then add to flour and 
salt. Dip hot timbale iron in batter; then cook in hot 
fat or bake on inverted muffin pan. Should be crisp 
and tender. If not, add more milk to batter. 

MACARONI AND CHEESE 

Cook macaroni in boilng salted water until tender, 
then put in layers of macaroni, white sauce and cheese in 
a baking dish and brown in oven. 

BISCUITS 

2 cups flour 1 teaspoon salt 

4 teaspoons baking powder 1 teaspoon Crisco 
% cup milk 1 tablespoon 'butter 

Mix dry ingredients, work in fat, add milk. Roll out 
and cut in rounds and bake in hot oven 12 minutes. 

PINEAPPLE SALAD 

Roll circles of pineapple in cocoanut; place on let¬ 
tuce leaf, cut dates in strips and place on pineapple; 
fill center with dressing. 

Cream cheese is especially nice. 


42 




AUNT JOSEPHINE’S BOOK OF RECIPES 


DINNER 

Planked Fish or Steak Lemon Sauce 

Peas in Turnip Cups Duchess Potatoes 

Bread Butter 
Pineapple and Banana Salad 
Marshmallow Cream Devil’s Food Cake 

PLANKED FISH 

Scale and wash fish; remove bones, beginning at 
head. Flatten out on a buttered plank board and bake 
about 20 minutes. Garnish with potatoes and parsley. 

LEMON SAUCE 

2 egg yolks 2 tablespoons butter 

y 2 lemon juice Salt 

1 cup water Cayenne 

1 tablespoon flour 

Melt butter and flour; add lemon juice and water, 
and cook until thick. Pour a little liquid into egg 
, yolks, and add to rest of sauce and cook until thick. 

DUCHESS POTATOES 

Peel, cook and mash potatoes. To each pint add two 
tablespoons of butter, one-half teaspoon of salt, three 
egg yolks and two tablespoons of hot milk. Beat well 
and force through a pastry bag. 

PEAS IN TURNIP CUPS 

Wash and boil turnips; peel and dig out centers to 
•form cups. Fill with buttered peas, 

PINEAPPLE AND BANANA SALAD 

Cut pineapple and bananas in cubes; mix with French 
dressing and refill banana skins, 

DUCHESS POTATOES 

Boil and rice potatoes; add one teaspoon of salt, one- 
half teaspoon of pepper and two egg yolks to each pint 
of potatoes. Beat well, put in pastry bag and force 
through. 

43 




AUNT JOSEPHINE’S BOOK OF RECIPES 


PLANKED STEAK 

Use porterhouse or a cross-cut of the rump, cut about 
two inches thick. Wipe off with damp cloth and par¬ 
boil about eight minutes. Then place on buttered plank, 
surround with Duchess potatoes. Put in hot oven and 
bake until steak is done and potatoes browned. Sprinkle 
steak with salt and pepper, and spread over a little but¬ 
ter. Garnish top of steak with sauted mushroom caps. 

SAUTED MUSHROOMS 

Drain mushrooms, brown in butter and Crisco; sea¬ 
son with salt and pepper. 

PRIED BANANAS 

Peel and cut bananas in half lengthwise, and then in 
half crosswise. Saute in butter and Crisco or bacon fat. 
Serve with meat course. 

LUNCHEON 

Veal Birds Mashed Potatoes 

Scalloped Tomatoes • 

Biscuits Butter Gravy 

Orange, Date and Celery Salad 
Chocolate Pie 

VEAL BIRDS 

2 cups soft bread crumbs 1 y 2 pounds veal steak (lean) 
2 tablespoons butter y 2 teaspoon chopped onions 

Vs teaspoon celery salt y 2 cup hot water 

Pound meat; cut in pieces about 3x5 inches; spread the 
dressing over it, and roll up and fasten with toothpicks. 
Sprinkle with flour and brown in Crisco; half cover 
with water and cook in oven till tender, and make gravy. 

ORANGE, DATE AND CELERY SALAD 
Peel and cut orange in thin slices; cut celery in pieces, 
and cut dates in strips. Arrange on lettuce leaf. Pour 
over French dressing. 


44 




AUNT JOSEPHINES BOOK OF RECIPES 


SCALLOPED TOMATOES 

Drain liquid from one can of tomatoes; add one tea¬ 
spoon of salt, one-fourth teaspoon of pepper ,one tea¬ 
spoon of sugar, celery salt; cover dish with buttered 
crumbs, pour in tomatoes; cover top with crumbs; bake 
in oven till brown. 

DINNER 

Tongue in Aspic Jelly Potato Croquettes 

Asparagus Baked with Cheese 
Bread and Butter 

Cheese Straws Cucumber Salad 

Strawberry Shortcake and Cream 

TONGUE IN ASPIC JELLY 
(Mother’s Recipe) 

Boil a fresh or pickled tongue until very tender. Re¬ 
move skin; return to liquid and cool. Trim off unedible 
portions, cut in thin slices and cut in rounds. Measure 
and strain the soup stock. For each cup of stock use 
one-half tablespoon of gelatin, softened in cold water. 
Pour the stock over the gelatin; add salt and cayenne 
to taste. Set aside to cool. Put one-eighth inch of jelly 
in bottom of mold; when nearly firm arrange slices of 
hard-boiled egg. Pour in a little more jelly and allow 
to harden a little. Put in slices of tongue, more jelly 
and slices of cucumber, pickle, etc. 

ASPARAGUS BAKED WITH CHEESE 

Cut and wash one bunch of asparagus. Boil in salted 
water until tender. Make a sauce of two tablespoons of 
butter and two tablespoons of flour, one-half teaspoon of 
salt, three-fourths cup of asparagus stock, one-half cup 
of milk and one-half cup of grated crumbs. Bake until 
browned. 


45 




AUNT JOSEPHINE’S BOOK OF RECIPES 


POTATO CROQUETTES 

Boil potatoes and drain well; mash and add one egg 
yolk and one teaspoon of butter; one teaspoon of salt to 
each pint of potatoes. Form in shape of croquettes, roll 
in egg and crumbs and fry in deep fat. 

CHEESE STRAWS 

1 cup flour 5 tablespoons butter 

14 teaspoon salt V2 cup cheese 

14 teaspoon baking powder Cold water 

Rub butter into flour, etc.; add cheese; then add 
water to make a dough. Roll out and cut. Bake eight 
minutes. 

CUCUMBER BASKETS 

Pare and cut each long cucumber in half crosswise. 
Cut out two sections, leaving handle, and hollow out bas¬ 
ket. Fill one end with chopped cucumber and the other 
with tomato. Serve on a lettuce leaf with French 
dressing. 

CHAFING-DISH SUPPER 

Tomato Rarebit Sandwiches 

Celery 

Citron Cake Maple Surprise 

Coffee 


TOMATO RAREBIT 


2 tablespoons butter 
2 tablespoons flour 
% cup thin cream 
% cup strained tomatoes 
ti teaspoon mustard 


Vs teaspoon soda 
2 cups cheese 
2 eggs 

V 2 teaspoon salt 
Vs teaspoon cayenne 


Put butter in chafing dish; add flour, when mixed, 
add cheese, stir until melted, add cream, then tomatoes, 
eggs beaten, and seasonings. Serve on toast or crackers. 


46 




AUNT JOSEPHINE’S BOOK OF RECIPES 


BROWN BREAD SANDWICHES 

1 cup flour y 3 teaspoon soda 

1 cup milk y 3 cup molasses 

y 2 cup graham flour 1 teaspoon salt 

1 teaspoon baking powder 2 teaspoons melted Crisco 

Mix and sift dry ingredients. Mix milk and mo¬ 
lasses, add to flour, add melted Crisco; pour into greased 
molds and steam or boil for two hours. Pill cans two- 
thirds full. 

LETTUCE SANDWICHES 

Spread butter on thin slices of bread; place a lettuce 
leaf between each; cut in fancy shapes. 

CITRON CAKE 

1 cup citron 1 teaspoon vanilla 

3 eggs y 2 cup butter 

2 teaspoon baking powder 2 cups flour 

y 2 cup milk 1 cup sugar 

Cream the butter and sugar; add yolks, milk and 
flour mixed with baking powder. Beat egg whites until 
stiff; add citron and vanilla. Bake in moderate oven 
one hour. 


47 




AUNT JOSEPHINE’S BOOK OF RECIPES 

Eggs 

SMOTHERED EGGS 

4 eggs 5 tablespoons cream or milk 

8 tablespoons bread crumbs 1 teaspoon salt 

Mix milk, crumbs and salt. Put half of mixture into 
baking dish, drop in eggs, cover with remaining mixture. 
Bake five minutes in a moderate oven. 


OMELET 

1 tablespoon flour % cup milk 

1 tablespoon butter 3 eggs 

y 2 teaspoon salt 1 tablespoon chopped parsley 

Vs teaspoon pepper 

Cook flour and butter over hot water; add milk; add 
egg yolks beaten until thick; then add seasoning. Cut 
in the stiffly beaten whites of eggs, turn into buttered 
mold, set in pan of hot water and bake in slow oven till 
firm. 

EGGS A LA BUCKINGHAM 

6 eggs 6 tablespoons grated cheese 

6 slices toast 1 cup milk 

Toast bread and butter it. Place a poached egg on 
each slice; pour over it milk; sprinkle with cheese and 
lightly brown in oven. 

CREAMED EGGS 

y 2 cup milk 3 eggs 

1 teaspoon butter 

Season to taste. Heat the milk and butter. Beat 
eggs lightly, add to the milk, and cook over very slow 
fire. Stir from sides until they begin to set. * Serve 
with toast. Very delicate. 


48 





AUNT JOSEPHINE’S BOOK OF RECIPES 


Eggs and Cheese 

CHEESE SOUFFLE 

2 tablespoons butter 3 eggs beaten separately 

2 tablespoons flour 1 cup cheese 

1 cup milk 

Cook first three ingredients, using the yellow of eggs. 
When cool, add the whites. Bake 15 minutes. 


CHEESE CREAM 


1 cup finely cut cheese 

2 tablespoons butter 
1 tablespoon flour 

y 2 cup milk 

Mix butter and cheese; 
milk slowly and seasoning, 
breads. 


y 2 teaspoon salt 
Pinch of cayenne 
14 teaspoon mustard 

add flour; stir well. Add 
Serve with toast or warm 


MACARONI WITH CHEESE 


1 cup macaroni 1 cup cheese grated or 

1 quart boiling water chopped 

2 teaspoons salt 2 tablespoons flour 

2 cups milk 

Cook macaroni in boiling salted water 20 minutes; 
drain in strainer; pour over it cold water. Put layer in 
baking dish, pour over it white sauce and sprinkle with 
cheese; repeat; sprinkle with bread crumbs and brown 
in oven. 

SPANISH RICE 


1 cup rice 1 or 2 green peppers, chopped 

1 quart water 1 teaspoon salt 

2 cups tomatoes 14 teaspoon cayenne 

2 slices chopped onion 

Wash rice; drop few grains at a time into the boiling 
water, salted; cook until tender; add the tomatoes, onion, 
chopped pepper; simmer until the juice is absorbed. 

49 




AUNT JOSEPHINE’S BOOK OF RECIPES 



SOUP STOCK 

(Prom an Old, Old Cook Book) 

Take one and one-half pounds of beef cut into thin 
slices and diced. Cover with one quart of cold water, 
boil twenty minutes, take from the fire, then skim and 
strain. 

Another Way—Take an onion, peel it, split it in 
halves and stick two cloves into it; put it into a saucepan 
with a pint and a half of water, a bunch of fresh green 
parsley leaves, a teaspoon of gelatin and a little salt and 
cayenne. A stick or two of celery or a few celery seeds, 
or a very small pinch of dried tarragon may be added 
if they are at hand, as they will greatly assist the flavor 
of the stock. Boil the liquor till the gelatin is dissolved, 
strain it into a bowl, and press the onion and parsley 
so as to get as much of the goodness out of them as pos¬ 
sible. If the gelatin was good, the stock will be bright 
and clear. Stir into it until dissolved a teaspoon of ex¬ 
tract of meat, and it will be ready for use. It. may be 
served as it is, as clear soup, or a little macaroni or ver¬ 
micelli may be added to it, though they should be boiled 
separately or the soup will not be clear—or a few vege¬ 
tables cut as for Juliennne soup, may be put in. 

Extract of beef dissolved in water will frequently 
answer as a substitute for stock. 

Brown stock is made from beef alone, or in combina¬ 
tion with other meats. 

White stock is made from veal alone, or veal and 
chicken. 

Fish stock is made from the bones, head and trim¬ 
mings—or remnants—of fish. 

Cream soups are generally made without meat, of 


50 






AUNT JOSEPHINE’S BOOK OF RECIPES 


milk or cream combined with vegetables mashed, and 
strained to a pnree. 

If soup is to be clarified, take the white of an egg 
and the crushed shell, put it in the soup while cold, and 
then let it boil for five minutes. Then strain through 
a cloth. In high-grade cooking, minced raw beef or 
chicken is added during the last hour of boiling to clarify 
soup. 

If the brown soup is wanted of a deep color, brown 
the vegetables and a part of the meat before putting into 
the pot, or a little caramel (burned sugar) may be added. 
If the soup is to be thickened, use white or brown roux, 
according to the color of the soup. 

Amber Soup—Proceed as for bouillon, but a soup- 
bone, a chicken and a slice of ham are to be added the 
first day. Before serving, put in a large tablespoon of 
caramel to color. 

TOMATO SOUP 

1 quart stock 4 cloves 

1 can tomatoes 4 pepper-corns 

2 tablespoons flour 1 teaspoon salt- 

1 stalk celery 2 tablespoons butter 

1 carrot 1 tablespoon sugar 

1 small onion 

Cook the stock of one pound of meat, one pound of 
bone and one quart of water; add tomatoes, cloves and 
pepper-corns. Bring to a boiling point; simmer one 
hour. Take from fire and put through a sieve. Melt 
the butter. 

CLEAR TOMATO SOUP 


1 quart stock 

2 stalks celery 

1 small onion stuck with 3 
cloves 

1 tablespoon minced parsley 
% bay leaf 


1 carrot, sliced 

1 teaspoonful salt 
12 pepper-corns 

2 hard-cooked eggs 

1 can tomatoes (or equivalent 
of fresh, stewed) 


Add the vegetables to the stock and simmer three- 
quarters of an hour. Strain and serve. 


51 




AUNT JOSEPHINES BOOK OF RECIPES 


Fish 

SALMON CROQUETTES 

V 2 cup cold salmon 2 tablespoons milk 

1 egg Cracker crumbs to make stiff 

y 2 teaspoon salt enough to mold 

Pepper and paprika to taste 

Remove bones and skin from salmon; crash with a 
fork into a paste. Use ingredients in order given. Either 
drop from a spoon into hot fat or mold into steaks. Roll 
in crumbs and fry in butter. 

CREAMED SALMON 

Prepare salmon as above; place in baking dish, layer 
of crumbs, then layer of white sauce, then the salmon, 
until the dish is full, with the crumbs last. Bake in a 
moderate oven. 

CREAM SAUCE 

1 cup milk 14 teaspoon salt 

1 tablespoon flour % teaspoon pepper 

1 tablespoon butter 

Melt butter over hot water, add flour, seasoning, stir, 
and add milk slowly, constantly stirring until of a smooth 
consistency. To be used on vegetables, meats, eggs, etc. 

FISH CHOWDER 

6 or 8 potatoes sliced thin 1 small onion sliced thin 
1 can or 1 cup shredded cod¬ 
fish 

Cook potatoes and onion until tender enough to mash, 
leaving them in the water in which they were cooked. 
Add one tablespoon of butter, one small can of Carnation 
milk (or any other) ; season well with pepper, paprika 
and salt to taste. Some codfish is more salty than oth¬ 
ers, so use judgment in the use of salt. This is delicious. 


52 





AUNT JOSEPHINE’S BOOK OF RECIPES 


FISH BALLS 

1 cup hot mashed potatoes 2 tablespoons milk 

y 2 cup shredded codfish y 2 cup cracker crumbs 

2 teaspoons melted butter 

Put fish in cheesecloth. Let cold water run over it; 
squeeze dry; mix other ingredients together; work into 
balls; roll in cracker crumbs; fry in deep fat. 


53 




AUNT JOSEPHINE’S BOOK OF RECIPES 


Potatoes 

FRENCH FRIED POTATOES 

Wash and pare small potatoes and cut in finger 
lengths. Soak in cold water, dry between towels and fry 
in deep fat. Drain on brown paper and sprinkle with 
salt. Do not have fat too hot, as potatoes mnst be cooked 
as well as browned. 

PRIED POTATO BALLS 

To one cup of hot riced potatoes add one tablespoon 
of butter, one-fourth teaspoon of salt, one-eighth tea¬ 
spoon of celery salt, a few grains of cayenne. Cool 
slightly and add one-half beaten egg, one-half teaspoon 
finely chopped parsley. Shape in balls, roll in egg, then 
in bread crumbs, and fry in deep fat and drain. 

DELMONICO POTATOES 

Wash, peel and slice six potatoes; parboil in salted 
water for 10 minutes (one teaspoon of salt to one pint 
of water). Butter a baking dish, put in alternate layers 
of potatoes, cream sauce and cheese until nearly full. 
Sprinkle with bread crumbs and brown in oven. 

POTATO CROQUETTES 

Wash and pare four large potatoes. Drop in cold 
water; soak one hour; drain, cook in boiling water with 
salt until soft; drain, then force through a potato ricer. 
Add three tablespoons of cream, one teaspoon of salt, 
pepper and paprika to taste, a few drops of onion juice, 
yolk of one egg. Beat all together thoroughly. Form 
into balls, roll in crumbs, dip in beaten egg, roll again in 
crumbs, and fry in deep fat one minute. Drain on 
brown paper. Most delicious. 


54 





AUNT JOSEPHINE’S BOOK OF RECIPES 


POTATO SURPRISE 


3 cups hot mashed potatoes 
3 egg yolks 
1 teaspoon salt 
1 tablespoon butter 


Ham, boiled 
1 hard boiled egg 
1 slice pimento 
1 pepper 


Use boiled ham or left-over meat; grind and season; 
add chopped egg and pimento, and mix with a little 
gravy or white sauce. Make shells of potatoes and fill 
with meat mixture and cover with potatoes to form balls. 
Roll in egg and bread crumbs and fry in deep fat. 


POTATO PUFFS 


1 teaspoon salt 
y 8 teaspoon pepper 


6 potatoes 

2 tablespoons butter 


y 3 cup hot milk 

Bake potatoes, cut slice from top of each and scoop 
out inside. Mash, adding seasoning, butter and hot milk. 
Beat until light. Refill jackets and brown in oven. 
One tablespoon of grated cheese may be added for each 
potato. 


55 




AUNT JOSEPHINE’S BOOK OF RECIPES 


Salads and Salad Dressings 

MAYONNAISE DRESSING—No. 3 

2 egg yolks 1 teaspoon salt 

1 cup oil Juice of half a lemon 

iy 2 teaspoons mustard 2 tablespoons vinegar 

1 teaspoon paprika 

Have everything ice cold. Use oil dropper attached 
to egg beater. Beat yolks of eggs stiff; add oil while 
beating; then add other ingredients as given above, ex¬ 
cept the vinegar and lemon juice, which are added as 
needed when the mixture becomes too thick. 


FRENCH DRESSING DE LUXE 

2 tablespoons sugar 1 tablespoon horse radish 

1 heaping teaspoon paprika 1 tablespoon chili sauce (Sny- 
y 2 cup Mazola or oilve oil der’s) 

1 cup vinegar 1 teaspo.on salt 

Place ingredients as named in pint jar with very 
tight top. Shake until well mixed. Place in cool place. 
Always shake before using. Delicious for head lettuce 
and cucumber or asparagus tips, which should stand in 
dressing an hour before using. 


SUMMER DRESSING 
(For Tomatoes or Other Salads) 

2 or 3 tomatoes cut fine 1 green pepper 

1 bunch celery cut fine 1 small onion 

Chop, the above ingredients very finely; add three 
tablespoons of sugar and half a cup of vinegar. Serve 
Very cold on cold tomatoes ar asparagus. 


56 




AUNT JOSEPHINE’S BOOK OF RECIPES 


CHATEAU DRESSING 
(One Pint) 

This, dressing is especially for fruit salad. Take a 
glass of the best currant jelly and whip it until there are 
no lumps of any kind. Have your bowl in ice. Add the 
same amount of the best double whipped cream, stirring 
it in very slowly. 

FRENCH DRESSING 
(One Pint) 

Place in a small salad bowl one teaspoon of salt, one 
teaspoon of white pepper and half a teaspoon of French 
mustard. Add three-quarters of a pint of the best olive 
oil. Stir same until salt is melted. Add one teaspoon 
of vinegar and one-half cup of sweet cream. Keep in 
the ice-box. 

TECO DRESSING 
(One Pint) 

One-half pint of mayonnaise. Four tablespoons of 
chil sauce. Four tablespoons of French dressing. One 
chopped beet. One-half green pepper (chopped). One- 
half hard-boiled egg (chopped). One-half chopped pep¬ 
per mango. A dash of tabasco sauce. Mix well and 
serve when very cold. Keep in the ice box. 

LORENZO DRESSING 
(One Pint) 

6 soupspoons chili sauce 

1 soupspoon Worcestershire 
sauce 

2 soupspoons sugar 
Dash of salt and pepper 

Put mixture in a bowl which has been standing on 
ice, and stir well. 


Fresh water cress, chopped 
very fine 

4 soupspoons best olive oil 
2 soupspoons Taragon vine¬ 
gar 


57 




AUNT JOSEPHINE’S BOOX OF RECIPES 


MAYONNAISE DRESSING 
(One Pint) 

Drop the raw yolks of three eggs carefully separated 
from the whites, into a bowl; add one teaspoon of salt, 
with a dash of cayenne pepper and a dash of English 
mustard. Stir until thoroughly blended and somewhat 
thickened. Still stirring and always in the same direc¬ 
tion, add a pint of olive oil, a few drops at a time. When 
this is thoroughly incorporated, add gradually a little 
more until the mixture is thick enough to ball on the 
spoon. Add a teaspoon of best Taragon vinegar to the 
thickened mayonnaise. When all of the oil has been 
worked into the mayonnaise, it should be very thick and 
jelly-like. Keep in a cool place until ready to use. 

CREAM DRESSING 
(One Pint) 

Take one-half pint of mayonnaise dressing made with 
lemon juice instead of vinegar. Add to this mayonnaise 
a half pint of the best double whipped cream, also a little 
salt and pepper. Add your cream very slowly. 

TARTAR SAUCE 
(One Pint) 

To three-quarters of a pint of mayonnaise dressing 
made with Taragon vinegar, add shallots chopped finely 
and a half cup of chopped capers, pickles and parsley 
mixed. Mix well with the mayonnaise dressing. 

RUSSIAN DRESSING 
(One Pint) 

1 pint mayonnaise 1 teaspoon Russian caviar 

4 anchovies chopped very A little chopped chives 

fine 

Mix well immediately before serving. 


58 





AUNT JOSEPHINE’S BOOK OF RECIPES 


THOUSAND ISLAND DRESSING 
(One Pint) 

% pint mayonnaise A little chopped chives or 

/4 pint chili sauce parsley, chives preferred 

V 2 green pepper (chopped) 

V 2 Spanish pepper (chopped) 

(red pepper) 

Mix well together. (I add one tablespoon of horse¬ 
radish.) 

SPAULDING DRESSING 
(One Pint) 

Place one-half pint of mayonnaise in a salad bowl 
which is standing on ice. Add to the mayonnaise one- 
half pint of French dressing, very slowly. Add a little 
chopped chives. 

VIKING DRESSING 
(One Pint) 

One-half pint of mayonnaise dressing, one-quarter 
of a pint of chili sauce, two sliced hard-boiled eggs, a 
little chopped chives. Mix well. 

VINAIGRETTE DRESSING 
(One Pint) 

One pint of French dressing, one chopped boiled egg, 
a little chopped chives, two chopped sour pickles, a dash 
of whole ground white pepper. Mix well and serve cold. 

SPECIAL DRESSING 

4 tablespoons mayonnaise or 1 tablespoon walnut catsup 

boiled dressing 1 tablespoon Worcestershire 

2 tablespoons chili sauce sauce 

1 tablespoon onion juice 

Put in bottle; shake well. 


59 





AUNT JOSEPHINE’S BOOK OF RECIPES 


MAYONNAISE 

1 egg yolk V 2 cup mustard 

% cup olive oil % teaspoon sugar 

2 tablespoons vinegar V 2 teaspoon salt 

% teaspoon cayenne 

Mix dry ingredients, add beaten yolk and beat until 
yolk is thickened, then gradually add vinegar. Beat 
with Dover egg beater, adding oil, one teaspoon at a 
time. Beat well; put in cold place until used. 

A small amount of tomato catsup may be added or 
any cheese grated, hard-boiled egg, chopped olives or 
pickles, to form a variety of dressings. 

BOILED SALAD DRESSING 

1 egg 2 heaping teaspoons sugar 

1 cup milk 1 large teaspoon mustard 

y 2 cup vinegar 1 saltspoon salt 

Butter size of egg 1 saltspoon paprika 

1 level tablespoon flour 

Mix flour, salt, sugar and mustard; sift into beaten 
egg; add milk last, vinegar and butter. Put in double 
boiler; stir until it boils. When cool, add one cup of 
whipped cream. 

GREAT-GRANDMOTHER’S CUCUMBER SALAD 
(Used as a Relish) 

12 large cucumbers 1 teaspoon white mustard 

5 large onions seed 

1 cup sugar 1 teaspoon celery seed 

1 quart vinegar 1 teaspoon tumeric powder 

1 teaspoon white and black 1 cup salt 
pepper 

Slice cucumbers and onions very thin; place alter¬ 
nately in a deep jar; put salt over each layer. Let stand 
over night, then drain thoroughly. Heat the vinegar; 
add the above ingredients; then drop the cucumbers in 
and cook until transparent. Can in quart jars. This 
will keep in a cool place indefinitely. 


60 




AUNT JOSEPHINE’S BOOK OF RECIPES 


ASPARAGUS SALAD 

For each serving, use three stalks of white asparagus. 
Slip a ring of pimento or green pepper around the 
bunch. Place on lettuce leaves and serve with French 
dressing. 

AUNT SARAH’S SALAD DRESSING FOR 
CABBAGE 

6 hard boiled eggs chopped 1 teaspoon mustard 

finely Vz teaspoon melted butter 

1 small cup sugar Vz cup (or more) vinegar 

1 teaspoon salt 

This is delicious. 

SALAD 

Make little balls of grated yellow cheese and Neuf- 
chatel cheese mixed with a little salad dressing. Cut 
celery to form petals and fasten around balls to represent 

r| o i o i p o 

PINEAPPLE SALAD 

Roll circles of pineapple in cocoanut and place on 
lettuce leaves. Cut dates in strips and place on circle. 
Fill center with dressing. 

EASTER SALAD 

Hard boil eggs, peel and, while warm, press gently 
both ends with thumb and middle finger. When cold, 
dip in coloring, stick a clove and leaf on top. Should 
resemble an apple. Set on a lettuce leaf and put salad 
dressing at one side. 

FRENCH DRESSING 

6 tablespoons olive oil Vs teaspoon cayenne 

3 tablespoons vinegar ti cup mustard 

1 teaspoon sugar 

Mix dry ingredients, add oil, then slowly add vinegar, 
beating vigorously. Have oil and vinegar cold. 

61 




AUNT JOSEPHINE’S BOOK OF RECIPES 


BOILED SALAD DRESSING 

1 teaspoon salt 1 cup vinegar 

1 teaspoon mustard iy 2 tablespoons sugar 

2 egg yolks y 8 teaspoon cayenne 

% cup thin cream (sour may 1 tablespoon flour 

be used) 

Mix dry ingredients, add egg yolk (beaten), cream, 
then add vinegar. Cook over hot water nntil thick, stir¬ 
ring constantly. 

SHERRY’S DRESSING FOR LETTUCE HEARTS 

y 2 cup olive oil 1 tablespoon green peppers, 

5 tablespoons vinegar chopped finely 

y 2 . teaspoon powdered sugar y 2 teaspoon pimentos, 
y 2 small Bermuda onion, chopped finely 

chopped finely 2 teaspoons chopped parsley 

Let stand one hour, then shake violently. 


62 




AUNT JOSEPHINE’S BOOK OF RECIPES 


Pickles and Relishes 

MUSTARD PICKLES 

Take one peck of small cucumbers, soak over night; 
scrub clean in the morning. Put them in vinegar in 
which is a cup of salt and a scant cup of best ground 
mustard (one gallon of vinegar). These will be ready 
for use in a few days. 

TOMATO CATSUP 

1 gallon ripe tomatoes tablespoon •cloves 

4 tablespoons salt 3 or 4 red peppers 

4 tablespoons black pepper 2 large onions 
3 tablespoons mustard 

Simmer in vinegar to cover for three or four hours; 
then strain and bottle. 


CHILI SAUCE 

24 large ripe tomatoes 2 tablespoons salt 

5 green peppers 7 tablespoons brown sugar 

2 small onions 5 teacups white wine vinegar 

Boil until as thick as desired. Peel tomatoes in very 
hot water; then add the rest. Chop peppers and onions 
verv fine. 

CUCUMBER PICKLES 

Wash cucumbers free of all black spines. Take vine¬ 
gar enough to cover; put a very little salt in it. Heat 
slowly until warm through, and let stand on the back 
of the stove for an hour or more. Then heat again, and 
this time fill the pickles in glass jars; bring the vinegar 
to a boil and pour over pickles. You may have to add 
a little fresh vinegar to make it a little sour. Before 
pouring the boiling vinegar over the pickles, put saccha¬ 
rine (about the size of a grain of corn) on the top of 
each jar of your pickles. 


63 







AUNT JOSEPHINE’S BOOK OF RECIPES 


18 ears corn 

1 onion 

1 cabbage 

pound mustard 
man’s) 

CORN RELISH 

1 pint vinegar 

4 cups sugar 

V 2 , cup salt 

(Cole- 2 green peppers 

2 bunches celery 


Cut corn from cob; chop onion, peppers, cabbage and 
celery; add sugar, salt and vinegar. Cook slowly for 
45 minutes. A few minutes before canning, add mus¬ 
tard dissolved in water. Use glass jars. 


64 







AUNT JOSEPHINE’S BOOK OF RECIPES 


Candies 

FUDGE 

2 cups brown sugar y 2 cup white sugar 

y 3 teaspoon cream tartar 1 cup milk 

1 tablespoon butter y 2 teaspoon vanilla 

2 squares chocolate or Chirar- 

della’s 

Stir sugar, cream of tartar, milk, chocolate and but¬ 
ter together. Put over blaze, stirring constantly until 
it boils. Cook until it forms a ball in cold water; set to 
cool; add vanilla; beat until creamy, and knead. Spread 
on pan and cut in squares. 

THE BEST MARSHMALLOWS 

Use two tablespoons of Knox gelatin dissolved in six 
tablespoons of water. Cook three cups of sugar, with- 
enough water to cover, until it threads or forms a soft 
hard ball when dropped in cold water. When ready, 
pour syrup over the dissolved gelatin and beat and beat 
until it foams. When cool, add the beaten wdiite of an 
egg. Flavor delicately with peppermint. Pour into a 
square tin that has been prepared. Cut in squares and 
dip in powdered sugar. 

KISSES 

Beat stiff the white of one egg, then add one cup of 
powdered sugar and one teaspoon of baking powder, 
beating constantly, and one-half teaspoon of almond ex¬ 
tract. Drop on pan or force through a pastry bag and 
bake eight minutes in hot oven. 

MINTS 

Make fondant, melt and color yellow; add desired 
flavoring and drop by teaspoonfuls. 

65 




AUNT JOSEPHINE’S BOOK OF RECIPES 


POTATO FONDANT 

y 2 cup mashed potatoes % cup milk 

2 . cups sugar 

Stir together, place on asbestos mat and cook until 
thick. Turn out on shallow dish to cool; then beat untd 
stiff, and knead as other fondant. Color and use as 
desired. 


FONDANT 

3 cups sugar 1 cup water 

y 2 teaspoon cream tartar 

Stir until all dissolved, then boil until it forms a ball 
in cold water. Pour out in a shallow pan to cool. Then 
beat until creamy and knead until smooth. Flavor and 
color different portions. Use to stuff dates or figs or 
form balls and place a nut on each, or roll around fruit 
or dip in melted chocolate. 


NUT BRITTLE 

2 cups sugar % cup peanuts 

Stir sugar in an iron skillet over blaze until all the 
sugar is melted. Add chopped nuts and pour out quick¬ 
ly on buttered pan. 


CARAMELS 

1 cup sugar 1 y 2 cups cream 

% cup corn syrup 

Put sugar, syrup and one-third of cream in pan and 
boil until soft ball is formed. Add one-third of cream 
and boil until soft ball stage; then add remaining cream 
and cook until it forms a firm ball—not brittle. Add 
flavoring and pour on buttered pan. 


66 






AUNT JOSEPHINE’S BOOK OF RECIPES 


DAISY CREAM CANDY 

(Like Opera Creams—An Old Recipe) 

3 pounds granulated sugar 6 ounces butter 
1 pint water 1 tablespoon vanilla 

Put first three ingredients in kettle with a sugar 
thermometer. Boil over a moderate fire to 260 degrees 
Fahrenheit or 127.5 degrees Centigrade. Pour on cold 
marble slab. Add vanilla. Pull when cool enough to 
handle. Mark deeply with a knife and break off pieces 
about six inches long. Allow candy to stand in dry 
place for ten or twelve hours; then pack in tin boxes. 
Cover tightly, and allow it to stand until creamy and 
soft (it takes about 24 hours). Keep in tin box to pre¬ 
vent drying. 


67 




AUNT JOSEPHINE’S BOOK OF RECIPES 


Beverages 

TIME-SAYING COFFEE 

2 cups coffee, ground medium 1 cup cold water 
1 egg 


Break egg in coffee; add water, cover, let stand. Use 
quantity desired; let come to a boil in cold water. Then 
add boiling water if needed. 


CHOCOLATE 

4 tablespoons Chirardella’s 1 large can milk (Carnation 
ground chocolate preferred) 

2 teaspoops sugar V2 cup hot water 

14 teaspoon cornstarch 

Place milk and water in porcelain pan; let it come 
to the boiling point. Mix chocolate, sugar and corn¬ 
starch, and add to the milk. Do not boil. Place the 
pan in boiling water and leave until it is boiling hot. 
Serve over whipped cream placed in bottom of cup— 
one teaspoon to each cup. 


RASPBERRY VINEGAR 

2 quarts red raspberries 2 y 2 cups vinegar 

iy 2 pints sugar 

Put sugar over raspberries; let stand over night. 
Drain juice, add vinegar, cook for 20 minutes. Put in 
bottles. For use as a summer drink, using one-third 
juice to two-thirds water. 


68 






AUNT JOSEPHINE’S BOOK OF RECIPES 


Miscellaneous Recipes 

ROAST CHICKEN 

Clean, stuff and truss a chicken. Place on its back, 
sprinkle with salt, then rub with two tablespoons of 
flour and two tablespoons of butter, mixed together. 
Place in hot oven, and when flour begins to brown, re¬ 
duce heat and baste with hot water. Continue basting 
every 10 minutes until chicken is done. A four-pound 
chicken requires about one and one-half hours. 

STUFFING 

3 cups bread crumbs % cup melted butter 

y 2 cup hot milk Salt, pepper, sage, etc. 

Melt butter in hot milk, pour over bread crumbs, add 
the seasoning. 

OYSTER STUFFING 

3 cups bread crumbs Pepper 

% cup melted butter 1 pint oysters 

Salt 

Mix ingredients in the order given. 

CRACKER STUFFING 

1 cup cracker crumbs y 3 cup melted butter 

y 3 cup boilng water Salt, pepper, sage, onion, etc. 

Melt butter in water, pour over crumbs to which sea¬ 
sonings have been added. 

RHUBARB CONSERVE 

1 cup rhubarb 1 orange 

iy 2 cups sugar 

Cut orange thin. Grate the rind and save all juice. 
Cook slowly for 20 minutes or until jellied or thick. 


69 




AUNT JOSEPHINE’S BOOK OF RECIPES 


JELLIED APPLES 

6 Jonathan apples IV2 cups water 

2% cups sugar 

Peel and core the apples. Put the peelings on to 
boil in one and one-half cups of hot water. When the 
peelings are quite soft, and the water is pink, strain 
the juice from the peelings, add the sugar, and cook the 
apples in the juice until transparent. Lift the apples 
without breaking onto the plate or dish in which they 
will be served. Allow the juice to become thick and 
thread when dropped from a spoon. Then pour the 
jellied juice into the centers of the apples and around 
the plate. Place where they will cool. Serve with pork 
roast or tenderloin. 

ORANGE AND RHUBARB CONSERVE 

Remove peel from eight oranges. Divide in sections, 
removing seeds and tough part. Add five pounds of 
rhubarb, peeled and cut in one-half inch pieces. Put in 
preserving kettle. Heat to boiling point and cook one- 
half hour. Then add four pounds of sugar and rind. 
Cook slowly for two hours. Turn into glasses. 

(I find it easier to put oranges through the meat 
grinder. By using a pan to catch the juice, you don’t 
lose anything, but save strength.) 

PRUNE CONSERVE 

1 pound prunes 2 cups water 

1 cup sugar 1 cup nut meats 

1 cup raisins 

Wash prunes, add water and soak over night. Cook 
slowly till tender. Drain, but reserve prune juice. Re¬ 
move prune seeds and chop prunes. Combine the prunes, 
prune juice, sugar, nuts and raisins. Cook slowly till 
mixture becomes thick. Stir constantly to prevent 
scorching. This is a good winter conserve. Try it. 


70 




AUNT JOSEPHINE'S BOOK OF RECIPES 


Useful Things to Know 

QUANTITIES 

Tea-— Six teaspoons to one ounce. One pound for 60 
to 70 people, if teapots are used. Considerably less if 
bags of tea are placed in urns. 

Coffee (Ground) —One full tablespoon for each per¬ 
son. One pound for 25 to 30 persons; less when made 
in large quantities. 

Sugar —One pound for about 50. The lumps should 
be cut small. 

Milk —Half a gill per head. One pint for about 12 
people is enough for tea. For coffee, the full half a gill 
per head. 

Cream —One pint for about 25 people. 

Cup or Lemonade —About half a pint per head. 

Bread and Butter —One and one-quarter pounds to 
one and one-half pounds of butter to three quartern sand¬ 
wich loaves. This makes enough thin bread and butter 
for 100 persons. 

S an d wiches —D itto. 

Large Cakes —One slice to two persons. 

Small Cakes —Three to two persons (this is for after¬ 
noon parties). 

Ices —About ten helpings to one quart. 

Soup— One-third of a pint per head. 

Fish—Allow about one-fourth pound uncooked per 
head. 

Creams and Jellies —Eight to ten helpings to a quart 
mold. 

Cutlets —There are seven cutlets on a neck of lamb 
or mutton. 

These quantities are a correct average; but one per¬ 
son will use more butter than another when spreading. 


71 




AUNT JOSEPHINE’S BOOK OF RECIPES 


Bread should be one day old and the butter softened by 
placing the plate over a basin of boiling water. For 
children’s parties, far more milk is needed than for 
grown-up people. 

When catering for school treats and entertainments, 
it is usual to use chocolate rather than coffee, and to 
allow nearly double the quantity of sugar needed for an 
ordinary afternoon part. For thick bread and butter, 
allow about 22 rounds to a quartern loaf. Cut each in 
half to make 44 pieces, and allow about six ounces of 
butter for the loaf. 

TIME FOR BOILING OF VEGETABLES 


Minutes 

Asparagus .20 to 25 

Cabbage .20 to 25 

Cauliflower ..20 to 25 

Corn (green) .15 to 20 

Beans (string) . 25 to 30 

Beans (Lima) .30 to 35 

Beets . 30 to 40 

Brussels Sprouts. 12 to 15 

Macaroni .30 to 40 

Onions .30 to 40 

Parsnips .30 to 35 

Peas .About 20 

Potatoes .About 30 

Rice . 20 to 25 

Spinach .20 to 25 

Turnips .30 to 35 






























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